Deliciously moist Lemon Ricotta Cake is the perfect balance of sweet and tart! It’s light and fluffy texture and sweet lemony flavour goes perfectly with coffee and tea!
1tablespoonfresh lemon juice (or as much as needed to reach the right consistency)
Instructions
Preheat oven to 350F and line a loaf pan with parchment paper or grease generously with butter.
Mix flour, baking powder, and salt in a medium bowl. Set aside.
In the bowl of your stand mixer fitted with a paddle attachment, add the butter, sugar, and ricotta and cream together. Slowly add the eggs, vanilla, lemon zest and lemon juice, mixing to incorporate everything.
Slowly add the flour mix on low speed until it is all incorporated. Remove the bowl from the stand mixer. Pour the batter into the loaf pan and bake for approximately 60 minutes or until a toothpick inserted into the center comes out clean. Transfer onto a cooling rack and let cool completely.
In a bowl, whisk the icing sugar and lemon juice together to create a glaze. Pour over the cake.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
Keyword lemon, lemon cake, ricotta
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